- Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest timeE Ocon
ICVV, Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, CSIC, Logrono, Spain
Food Microbiol 27:1023-7. 2010..It is also necessary to point out that the cleaning of the cellars prior to the reception of the grapes does not completely eliminate the yeasts present, so that these can subsequently become part of the vinification process...
- Factors of influence in the distribution of mold in the air in a wine cellarE Ocon
Institute de las Ciencias de la Vid y el Vino, ICVV University de La Rioja, Gobierno de La Rioja, CSIC, Spain
J Food Sci 76:M169-74. 2011..Areas with greater air flow, constant activity, and frequent cleaning show lower mold populations in the air and of a more varied composition...
- Comparison of culture media for the recovery of airborne yeast in wineriesE Ocon
Departamento de Agricultura y Alimentación, Universidad de La Rioja, Logrono, Spain
Lett Appl Microbiol 57:241-8. 2013..The DBDM medium was the only one which provided sufficient specificity for their recovery and identification from the air, although their special characteristics made a prior protocol of resuscitation necessary...
- Presence of lactic bacteria in the air of a winery during the vinification periodP Garijo
ICVV, Instituto de Ciencias de la Vid y el Vino CSIC, Gobierno de La Rioja, Logrono, Spain
Int J Food Microbiol 136:142-6. 2009..The species and clones of the lactic bacteria identified were also related to those present in the vinification tanks at any given stage of the process...